Low Carb Thanksgiving Stuffing

At every turn, we are bombarded with carb-splurging anticipation for the blood sugar shit storm that is Thanksgiving. Is anyone even gonna attempt to not overdo it that day? It seems like if you don’t wanna blow your carb face off, then you’re not really doing Thanksgiving right.

Being seasoned at staying mostly low carb for the holidays, I can assure you that if you make a few grain free and lower sugar options, you will feel MUCH better physically than if you go hog wild on Thanksgiving. Plus, going hog wild has a tendency to make us stay off the rails for the remainder of the holidays, until we wake up New Year’s Day with way too much self loathing and resolved to get it together.

Any amount of self loathing is too much self loathing, so let’s not go there, my darlings. Instead, make a quick bread from almond flour, and then proceed to make stuffing as usual.

This stuffing resembles the lovely texture of a cornmeal stuffing, but without the pesky insulin raising grain. Plus this bread is a cinch to make for when you absolutely must have a slice of bread with butter but aren’t in the mood to carb load.

Grain Free Easy Bread

Ingredients

2 1/2 cups almond meal

1 teaspoon sea salt

1/2 teaspoon baking soda

3 eggs

1 teaspoon apple cider vinegar

Butter, for greasing pan

Instructions

Preheat oven to 300 degrees. In a large mixing bowl, mix all ingredients well until a thick dough forms. Grease a loaf pan with butter. Press bread dough evenly into loaf pan.

Preheat oven to 350 degrees. In a large sauté pan on medium high heat, melt 2 tablespoons of the butter. Cook the onion and celery until very soft in the butter. In a small bowl, mix the dry spices together, then pour into onion and celery and mix well.

In a large mixing bowl, pour bread cubes, onions and celery in a bowl and mix. Add in chicken broth a 1/2 a half cup at a time until you reach desired consistency. Fluff with fork, pour into 8X8 pan. Melt remaining 2 tablespoons of butter, drizzle on stuffing, bake 20-30 minutes, until browned on top.

They’re the same thing. I changed almond meal to almond flour in the cookbook, but some of the recipes on the blog haven’t been updated! Grocery stores used to call it almond meal, but then they changed it to call it almond flour, I’m guessing b/c it sounds so much more appealing!
xoxo
Anna